- 3 eggplant, peeled, cut into large chunks
- 9 large red peppers, halved, seeds removed
- 1 red finger chile, quartered, seeds removed
- 4 cloves roasted garlic
- 1 tablespoon + 2 teaspoons garlic oil, divided
- 2 teaspoons white vinegar
- 1 teaspoon salt
- 1/8 teaspoon pepper
Before You Begin
Ajvar is in a Balkan cuisine appetizer, sometimes called "vegetarian caviar". It is prepared with a mixture of roasted eggplant and roasted bell peppers. An exquisite flavor that can be in the form of a dense paste or more granular depending on personal taste. It is consumed by spreading on a variety of bread, and with its sooty flavor, grilled meat, especially lamb, suits incredibly well.
The production stage and roasting times will be taken into consideration. It is prepared in large portions even if it is difficult to produce, a flavor you can keep as a canned food.
- Heat oven to 475 F.
- Place washed eggplants and peppers on a baking sheet with a lip to catch any juices, and roast until their skins blister and turn black—about 30 minutes.
- Place roasted vegetables in a heatproof bowl. Cover with plastic wrap and let them steam for 10 minutes.
- Peel off and discard blackened skins, stems and seeds.
- In a large bowl, mash or chop vegetables, depending on how smooth or chunky you like your ajvar. Season to taste with salt and pepper. Add garlic and lemon juice, and drizzle in oil, stirring constantly.
- To serve, transfer to a glass dish and sprinkle with chopped parsley for garnish if desired.
This sauce is very good for meat dishes, or cheese dishes and over on breads.